Pumpkin Roll with Mascarpone Cream Cheese Filling
Let’s take the mystery out of creating this “go to” fall dessert, which is easy, yet has so much star power! This rolled cake takes a half hour to prep and not very long to bake, since it’s so thin. It’s spicy, moist and easy to produce ( don’t tell!). I like to add some Mascarpone cheese to my cream cheese for a bit of tang, but if you can’t find it, this comes out equally well without it for the filling.
INGREDIENTS
- 3/4 CUP SIFTED AP FLOUR
- 1 TSP BAKING POWDER
- 1/2 TSP BAKING SODA
- 1 TB GROUND CINNAMON
- 1/2 TB FESHLY GROUND NUTMEG
- A SMIDGE OF MACE AND CLOVE, DASH OF SALT
- 3 LARGE EGGS, BEATEN
- 2/3 CANNED PUMPIN PUREE( WE LIKE ONE PIE BRAND)
- 1/2 CUP LIGHT BR SUGAR
- 1/2 CUP WHITE SUGAR
- 1 TB VANILLA
HAVE SOME POWDERED SUGAR ON HAND TO ROLL THE CAKE
METHOD
- PREHEAT OVEN TO 350 DEGREES
- GREASE A 10 BY 15 INCH SHEET PAN, THEN LINE WITH PARCHMENT PAPER.
- SIFT ALL DRY INGREDIENTS AND SET ASIDE
- MIX ALL WET INGREDIENTS
- COMBINE THE TWO, STIR UNTIL WELL COMBINED.
- SPREAD BATTER EVENLY INTO PREPARED PAN. BAKE FOR 15 TO 18 MINUTES.
- SPREAD OUT A CLEAN TEA TOWEL AND SPRINKLE WITH POWDERED SUGAR.
- WHEN CAKE IS DONE BAKING, INVERT IMMEDIATELY ONTO THE TOWEL, PEEL OFF PARCHEMENT PAPER CAREFULLY.
- ROLL THE CAKE UP SLOWLY AND CAREFULLY AND ALLOW TO COOL FOR A COUPLE OF HOURS, WHILE ROLLED UP.
PREPARE ICING
- 1/4 CUP SOFTENED BUTTER
- 5 OZ SOFTENED CREAM CHEESE, 2 OZ MASCARPONE
- 1 1/2 CUP CONFECTIONERS SUGAR
- VANILLA TO TASTE
BEAT ALL TOGETHER IN A MIXER UNTIL CREAMY, SET ASIDE.
TO FILL
- GENTLY UNROLL THE CAKE, FLATTENING IT OUT CAREFULLY.
- SPREAD FROSTING EVENLY LEAVING A SHALLOW BORDER AROUND ALL EDGES.
- ROLLUP AGAIN TIGHTLY AND PLACE UNDER REFRIGERATION FOR 20 MINUTES.
TO SERVE
SLICE AND SERVE WITH WHIPPED CEAM AND CANDIED GINGER DUST! NOW GO LOOK AT SOME COLORFUL LEAVES!